Ingredients with Measurements:
- 2 cups of plain Greek yogurt
- 1/2 teaspoon of salt
- 1/4 cup of chopped fresh mint
- 1/4 cup of chopped fresh parsley
- 1/4 cup of chopped fresh dill
- 1/4 cup of chopped fresh chives
- 2 cloves of garlic, minced
- 1/4 cup of extra-virgin olive oil
- 1/4 cup of chopped walnuts
- 1/4 cup of pomegranate seeds
Special equipment needed:
- Cheesecloth
- Large bowl
- Strainer
Step-by-step instructions:
1. Line a strainer with cheesecloth and place it over a large bowl.
2. In a separate bowl, mix together the Greek yogurt and salt.
3. Pour the yogurt mixture into the cheesecloth-lined strainer and let it drain in the refrigerator for 24 hours.
4. After 24 hours, remove the strained yogurt from the cheesecloth and place it in a bowl.
5. Add the chopped mint, parsley, dill, chives, and minced garlic to the yogurt and mix well.
6. Drizzle the extra-virgin olive oil over the top of the labneh and sprinkle with chopped walnuts and pomegranate seeds.
7. Serve chilled.
- Time:
Preparation time: 10 minutes
- Cooking time: 24 hours (for straining)
Temperature:
- Refrigerate for 24 hours
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 230
- Fat: 20g
- Carbohydrates: 6g
- Protein: 9g
Substitutions for ingredients:
- If you don't have Greek yogurt, you can use regular plain yogurt instead.
- If you don't have fresh herbs, you can use dried herbs instead (use 1/3 of the amount).
- If you don't have walnuts, you can use almonds or pistachios instead.
- If you don't have pomegranate seeds, you can use dried cranberries or raisins instead.
Variations:
- You can add chopped cucumber, tomato, or red onion to the labneh for a different flavor.
- You can add a drizzle of honey or maple syrup for a sweeter taste.
Tips and tricks:
- Make sure to use a good quality extra-virgin olive oil for the best flavor.
- You can make the labneh ahead of time and store it in the refrigerator for up to 3 days.
Storage instructions:
- Store the labneh in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Labneh is best served cold and does not need to be reheated.
Presentation ideas:
- Serve the labneh in a bowl or on a platter with a drizzle of olive oil and a sprinkle of chopped herbs.
Garnishes:
- Garnish with extra chopped herbs, chopped nuts, or pomegranate seeds.
Pairings:
- Serve with pita bread, crackers, or vegetables for dipping.
Suggested side dishes:
- Serve with a side of hummus, baba ganoush, or tabbouleh.
Troubleshooting advice:
- If the labneh is too thick, you can add a little bit of water or olive oil to thin it out.
Food safety advice:
- Make sure to use clean hands and utensils when handling the labneh.
- Store the labneh in the refrigerator to prevent bacterial growth.
Food history:
- Labneh is a popular Middle Eastern dish that is made by straining yogurt to remove the whey.
Flavor profiles:
- Labneh Beiruty has a tangy and creamy flavor with a hint of garlic and fresh herbs.
Serving suggestions:
- Serve as an appetizer or snack.
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Region: Lebanese